Hearty Mushroom and Herb Stuffing

Vibrant vegetables and tons of mouth-watering mushrooms pack this stuffing with savory flavors that make ordinary stuffing extraordinary stuffing!

Serves: 8Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 2 Tbsp. extra-virgin olive oil, divided
  • 1 package (16 oz.) sliced button mushrooms
  • 1 cup chopped celery
  • 1 cup chopped yellow or white onions
  • 1 cup vegetable stock
  • 1 package (16 oz.) whole button mushrooms
  • 2 tsp. ground sage
  • 2 tsp. dried rosemary
  • 2 tsp. dried basil
  • 2 tsp. sea salt
  • 2 tsp. ground black pepper
  • 8 slices stale 100% whole-wheat bread, torn

Directions

  • In a large skillet over medium heat, combine ½ tablespoon olive oil with sliced mushrooms, celery, and onions. Sauté for about 3–5 minutes, or until slightly softened. Add ½ cup stock and simmer until completely absorbed, about 5 minutes. Add the whole mushrooms to the skillet, and season with 1 teaspoon each sage, rosemary, basil, sea salt, and pepper. Add ¼ cup stock and sauté until vegetables are cooked through, about 5–7 minutes.
  • In a large serving dish, toss the vegetable sauté (and all of the juices that remain) with the torn bread pieces. Add the remaining stock, olive oil, and spices to the stuffing and toss. Serve hot.

Recipe Information

Serves: 8

Ingredients

  • 2 Tbsp. extra-virgin olive oil, divided
  • 1 package (16 oz.) sliced button mushrooms
  • 1 cup chopped celery
  • 1 cup chopped yellow or white onions
  • 1 cup vegetable stock
  • 1 package (16 oz.) whole button mushrooms
  • 2 tsp. ground sage
  • 2 tsp. dried rosemary
  • 2 tsp. dried basil
  • 2 tsp. sea salt
  • 2 tsp. ground black pepper
  • 8 slices stale 100% whole-wheat bread, torn

Directions

  • In a large skillet over medium heat, combine ½ tablespoon olive oil with sliced mushrooms, celery, and onions. Sauté for about 3–5 minutes, or until slightly softened. Add ½ cup stock and simmer until completely absorbed, about 5 minutes. Add the whole mushrooms to the skillet, and season with 1 teaspoon each sage, rosemary, basil, sea salt, and pepper. Add ¼ cup stock and sauté until vegetables are cooked through, about 5–7 minutes.
  • In a large serving dish, toss the vegetable sauté (and all of the juices that remain) with the torn bread pieces. Add the remaining stock, olive oil, and spices to the stuffing and toss. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories140
Total Fat4.5g
Saturated Fat1g
Cholesterol0mg
Sodium790mg
Total Carbohydrate20g
Dietary Fiber3g
Sugars3g
Protein7g